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Friday, 7 June 2013

Whole Wheat, Sugar-Free CC Cookies

TT and I are eating healthier, cleaner food these days. In order to stick to this lifestyle, I had to come up with something to satisfy our sweet tooth without compromising flavor. I did a bit of research and came up with a healthy and sugar-free version of our favorite family chocolate chip cookie.

I went to the grocery store and bought some whole wheat pastry flour as I read that this is worlds better then using all-purpose flour in baked goods. Its finer, therefore creating a fluffy texture, as you would expect in baked goods. I could not get away from absolutely no sugar because I have yet to find a substitute for brown sugar and vanilla and I have not found sugar-free chocolate chips.

In a large bowl, cream together the butter, brown sugar and splenda sugar. Beat in the instant vanilla pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 14 minutes in the preheated oven. The edges should be golden brown.

These came out really fluffy with almost no spreading or flattening during baking. You can barely taste the difference in the Splenda substitution versus regular sugar. The only difference for us was the texture from the whole wheat pastry flour. It was fluffy and lighter than the white all-purpose flour typically used. Overall, we thought these were delicious and stayed soft several days after baking. These would be perfect for anyone trying to limit their sugar intake.If any of you try these, let me know what you think!! Since these were a success, I am thinking up other healthier versions of our favorite sweet treats.

1 comment:

I tasted these delicious cookies a few nights ago. The texture is different, lighter and crumbles easily, but the flavor is really good. After a few days, I would pop in the microwave just before serving for just 5 seconds, I think it makes it gooey good!!